I see many people on the web recommending the use of desiccant packs to control moisture in stored foods. In over 40 years of storing food, I have never used one. Our dried storage includes all types of grains, legumes, dehydrated foods, both home dried and commercial. During this time, I have never had any foods damaged by moisture.

The whole trick is to make sure your products are dry before you package them. Dehydrated fruits, vegetables and meats should be dried to the point that they break when bent. Foods dried to this point and package properly (in moisture proof containers) should not need a desiccant. I have never seen a commercially dried long-term storage food with one in it.

The Mormon Church which has conducted extensive research into food storage does not recommend the use of desiccant packs. None of the manufactures of oxygen absorbers recommend the use of desiccant packs. In fact, some sources argue that they could be detrimental to your food storage. Some types of oxygen absorbers require a minimum amount of oxygen to work. Desiccant packs may drop the moisture level below this threshold.

Except in unusual cases with extremely high humidity, I would not use desiccant packs.

4 Responses to Desiccant Packs and Long Term Dried Food Storage

I live in an area with very high humidity and though my grain is dry, I am concerned that it has been sitting in bags in the humidity and if dessicant (or salt wrapped in cheesecloth) would help I will do that along with my o2 absorber…. could I put the salt in the bottom and the oxygen absorber on the top of the wheat, then seal the mylar? Have some in my living room waiting to be interred right now!

I found this post while searching for a source for desiccant bags. I have stopped searching. What the OP says makes sense, as does the 10% rule applying only to the food (if stored properly), not the fact you live in the south. I am still going with the O2 absorbers though.